I started with about 2-3 pounds of ground beef — and by the time I was finished, I had enough meatloaf to make two pans of it. One of the pans went into the freezer, and is ready to be pulled out and cooked whenever I’m ready to eat it 🙂

Added to my meat was one red onion, two red bell peppers, three or four jalapenos (sliced, with seeds removed) one can of fire-roasted tomatoes, garlic, two eggs, almond flour and seasonings.

I then formed the meatloaf into two pans — coating the bottom of the pan and the top of the meat with a little olive oil. The smaller pan eventually went into the freezer.

I covered the meatloaf with strips of bacon (rather than incorporating the bacon INTO the meatloaf, as Civilized Caveman’s recipe suggested).

Then, my meatloaf was baked in the oven for 30-45 minutes. Make sure to watch it, so the bacon does not burn! I covered mine initially with some aluminum foil, and eventually pulled the foil to allow the bacon to crisp.

This meatloaf was SO GOOD! I feared it may be a little too spicy due to the jalapenos, but because I made sure to remove the seeds and chop the jalapeno finely, it definitely wasn’t.

Adding the bacon to the top of the meatloaf made for an extremely juicy meatloaf. In fact, as I was taking bites of this meatloaf, it crumbled a little. I didn’t mind this, because I’d rather that the meatloaf wasn’t too try — but if you’d like your meatloaf to hold together a bit better, I’d suggest using a little more almond flour.

I served this meatloaf with some homemade, Paleo barbecue sauce I discovered in my freezer. Unfortunately I have no idea how I made it — but it is really good!